You are in the official 2003-2004 General Catalog
for California State University, Fresno.
Department of Viticulture and Enology
COURSES
Note: Active immunization against tetanus (available through Student
Health Services) is a prerequisite for registration in any laboratory course
in agriculture and for any student employment on the University Farm.
Enology (ENOL)
15. Introduction to Enology (3)
History and development of the wine industry; mechanics of various processes
and factors affecting wine quality and consumer acceptance.
45. Wine Evaluation Techniques (2; max total 4)
Parameters that determine sensory quality in wines. Wine appreciation.
Critical evaluation of wines including premium varietals. Must be 21 years
of age - state law. (1 lecture, 2 lab hours) (Formerly ENOL 25)
102T. Topics in Sensory Evaluation of Wines
(1-6; max total 6 if no topic repeated)
Prerequisites: ENOL 15 and 45; ENOL 164 recommended. Critical evaluation
of selected varietal wines with regard to appellation of origin, vintage,
and wine-making practices. (15-hour weekend lecture-demonstration)
105. Advanced Sensory Evaluation of Wines (3)
Prerequisites: ENOL 45 and ENOL 164 (ENOL 164 may be taken concurrently).
Factors affecting the quality of wines in terms of growing region, grape
maturity, harvesting, vinification, cellaring, blending, and storage practices;
attributes and defects in premium varietals. Statistical concepts. (2 lecture,
2 lab hours)
114. Analytical Methods for Wine I (2)
Corequisite: ENOL 164; prerequisite: CHEM 105 (may be taken concurrently)
or permission of instructor. Fundamental principles and practices of methods
of analysis for grape juice and wine during crush. Emphasis on practical
laboratory procedures. (1 lecture, 1 lab hour) (Formerly ENOL 162T)
116. Analytical Methods for Wine II (2)
Corequisite: ENOL 166; prerequisites: ENOL 114, 164, CHEM 105, or permission
of instructor. Fundamental principles and practices of methods of analysis
for wine and wine products during cellaring operations. Emphasis on practical
laboratory procedures. (1 lecture, 1 lab hour) (Formerly ENOL 162T)
125. Wine Microbiology (4)
Prerequisites: ENOL 15; MICRO 140; CHEM 150. Identification, physiology,
and biochemistry of bacte ria and yeasts involved in winemaking and spoilage
of wines. Vinous and malo-lactic fermentations. Sherry organisms and other
film yeasts. (2 lecture, 4 lab hours)
135. Field Studies (2; max total 6)
Prerequisite: ENOL 15 or permission of instructor. A six-day field trip
during the spring recess visiting wineries to study the techniques and handling
methods employed by the many vintners. Students must provide own transportation,
meals, housing, and insurance.
145. Brandy Production (3)
Prerequisites: ENOL 164; CHEM 101 or 109 or IT 112 recommended. Distillation
principles and practices for the production of brandy and other distilled
beverages. Raw materials, aging, and sensory evaluation. Students may be
required to purchase supplementary materials for class use. (2 lecture,
3 lab hours)
151. Winery Equipment (2)
Prerequisites: ENOL 15; 135 may be taken concurrently. Evaluation, use,
location, operation, and repair of winery equipment. Winery safety. Safety
equipment required. (1 lecture, 3 lab hours)
162T. Topics in Enology and Fermentation Science
(1-4; max total 12 if no topic repeated)
Prerequisite: ENOL 15. Topics in winemaking and fermentation science. Some
topics may include labs.
163. Fermentation Laboratory (2; max total 6)
Prerequisite: ENOL 15 (may be taken concurrently). Vinification/Fermentation
Laboratory practice at the university's Enology Pilot Plants. Individual
winemaking. Required every fall semester of all enology majors not enrolled
in ENOL 164, 194, or 196. Students must supply their own grapes. (6 lab
hours)
164. Wine Analysis and Production (6)
Corequisite: ENOL 114; prerequisites: CHEM 1A; CHEM 1B or 105; CHEM 8; ENOL
151. Only open to Enology - Wine Production Option and to viticulture students.
Laboratory and winery experience in winemaking operations, including harvest,
scheduling, crushing, fermentation, safety, sanitation procedures, record
keeping, analysis, and operation of enology facility equipment. Safety equipment
required. May be repeated once for credit. (2 lecture, four 3-hour labs)
(Formerly ENOL 100)
166. Cellar Operations (2; max total 4)
Corequisite: ENOL 116; prerequisite: ENOL 114, 164 (must be taken the previous
semester). Survey of cellaring operations and equipment. Analytical methods,
blending, fining, ion exchange, finishing, and bottling. May be repeated
once for credit. (1 lecture, 3 lab hours; local field trips)
168. Juice and Concentrate Production (2)
Prerequisites: ENOL 15 or FSC 1; VTF 1 recommended. Principles and practice
of fruit juice and concentrate production. Vacuum pan operation and essence
recovery. (1 lecture, 3 lab hours; field trips)
173. Wine Marketing (2)
Prerequisites: ENOL 35, 161; AGEC 1. Marketing principles as applied to
wine. Role of wholesalers, distributors, retailers, cooperatives. Advertising.
Regulations. Interstate and international trade.
175. Winery Management (3)
Prerequisites: ENOL 15 and permission of instructor. Physical properties
of a winery; administrative organizational set-up; personnel; purchasing,
packaging and shipping; local, state, and federal regulatory statutes.
180. Undergraduate Research (1-4; max total 4)
Prerequisite: ENOL 164. Open to juniors or seniors with permission of instructor.
Exploratory work on a suitable agricultural problem in enology. Approved
for RP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for RP grading.
193. Wine Marketing Internship (2-12; max total 12)
Prerequisites: approval of internship committee; ENOL 173; ENOL 105. AGEC
164 recommended. Emphasis on development of decision-making ability through
marketing organization experience integrated with principles acquired in
the classroom. CR/NC grading only.
194. Enology Internship (2-12; max total 12)
Prerequisites: junior or senior standing and approval of internship committee.
Emphasis on development of decision-making ability through industrial experience
integrated with basic principles acquired in the classroom. CR/NC
grading only.
196. Enterprise Management (1-6; max total 6)
Prerequisites: ENOL 166, 175; FSC 145, 178; VIT 101, 102. Application of
management principles in wine production. Operation of the California State
University, Fresno commercial winery. Open only to enology or viticulture
students. Safety equipment required. CR/NC grading only.
199. Undergraduate Seminar (1; max total 2)
Oral presentations of topics of current interest in enology, wine grapes,
and fermentation science.
1. World Viticulture (3)
Origin and distribution of European (Old World) grapevines and their
"New World" relatives. The use of grape and grape products in
various regions of the world.
101. Principles of Viticulture (4)
Prerequisite: BOT 10 or BIOL 10. Current status and future of the grape
industry. Characteristics and identification of leading raisin, table, wine
and rootstock varieties. Growth and physiology of the grapevine. Climatic
and soil requirements for grape growing. Principles and practices of grapevine
nutrition. (3 lecture, 3 lab hours) (Formerly VTF 101)
102. Advanced Viticulture (3)
Prerequisite: VIT 101. Planning of new vineyards. Vine propagation, planting,
training, and trellis systems. Recent developments in viticultural practices,
with emphasis on raisin, table, and wine grape production. (2 lecture, 3
lab hours) (Formerly VTF 102)
103. Raisin Production and Processing (3)
Prerequisite: BOT 10 or BIOL 10 or VIT 102. Principles and practices of
raisin production; sun drying, mechanical dehydration, on-the-vine drying;
new raisin processes to produce new products. (2 lecture, 3 lab hours) (Formerly
VTF 103)
105. Production and Marketing of Table Grapes (2)
Prerequisite: VIT 102. An overview of the table grape industry in California.
Major table grape growing regions in the world, U.S., and California. Varietal
adaptation to climate and soils. Cultural practices and vineyard management.
Post-harvest technology and marketing strategies. Field trips. (1 lecture,
3 lab hours) (Formerly PLANT 170T, VTF 105)
106. Winegrape Production (2)
Prerequisite: VIT 102. Advanced viticulture course in the science of winegrape
production. Covers the basics and advanced technology of winegrape growing
for wine production. (1 lecture, 3 lab hours) (Formerly PLANT 170T, VTF
106)
160. Mechanized Viticulture (3)
Prerequisite: MEAG 3 or equivalent (may be taken concurrently). Provides
detailed description of the machinery used to establish vineyards, carry
out cultural practices, and harvest grapes for production of wine grapes,
raisins, and table grapes. Objective is to provide student with an understanding
of machinery designed for grape production and the principles of machinery
operation. (2 lecture, 3 lab hours) (Formerly VIT 162T)
162T. Topics in Viticulture (1-4; max total 4)
Prerequisite: junior standing. Oral presentations by invited speakers on
topics of current interest to viticulture.
165. Grapes Varieties and Rootstocks (2)
Prerequisite: VIT 101. Taxonomy and ampelography of the grapevine with
emphasis on genus, species, varieties, and clones. Identification, viticultural
attributes, adaptation, and utilization of the leading rootstocks, raisin,
table, and wine varieties grown in California and the United States.
180. Undergraduate Research (1-4; max total 4)
Prerequisites: VIT 101 and 102 or permission of instructor. Open to juniors
or seniors with permission of instructor. Exploratory work on a suitable
agricultural problem in viticulture. Approved for RP grading.
190. Independent Study (1-3; max total 6)
See Academic Placement -- Independent
Study. Approved for RP grading.
194. Viticulture Internship (2-12; max total 12)
Prerequisites: junior or senior standing and approval of internship committee.
Emphasis on development of decision-making ability through industrial experience
integrated with basic principles acquired in the classroom. CR/NC grading
only.
196. Viticulture Projects (1-4; max total 4)
Prerequisite: MEAG 3 or MEAG 5 and VIT 101 or equivalent. Knowledge gained
from classroom instruction applied to vineyard conditions. Students will
be assigned to a block in the university vineyard and participate in cultural
practices and marketing the crop. This course must be taken twice to complete
the project; a minimum of 2 units are required.
199. Undergraduate Seminar (1; max total 4)
Seminar format in which professionals in the grape and wine industry will
make 30- to 40-minute presentations. Afterwards, there will be five to 10
minutes reserved for questions. The seminars are intended to elicit considerable
interaction among participants. The setting is informal. (Formerly VIT 162T)
210. Grape and Wine Chemistry (4)
Prerequisite: CHEM 150. Mechanistic basis for the chemistry and biochemistry
of vines, grapes, yeast, and bacteria used in winemaking, wine spoilage,
and health issues of alcohol and wine. Critical evaluation of the literature
pertaining to the above subjects.
229. The Graduate Seminar (1; max total 2)
Prerequisite: permission of instructor. Oral presentations on topics of
current interest in viticulture and enology. Develops skills in critical
review and analysis of current literature and recent advances.
280. Research in Viticulture and Enology (2)
Prerequisites: AGRI 200 and 220. History, current trends, and modern methodology
for research in viticulture and enology. Exposure to funding opportunities
and dissemination of research results in the grape and wine industry. Involves
critical evaluation of published literature on grape and wine research.
299. Thesis (4)
See Criteria for Thesis and Project.
Prerequisite: advancement to candidacy. Preparation, completion, and submission
of an acceptable thesis for the master's degree. Oral defense of thesis
required. Approved for RP grading.
Viticulture and Enology Degrees
Courses
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